Crispy Shredded Chicken Noodle Stir Fry is a quick and delicious dish that combines tender noodles with crispy chicken and fresh vegetables. It’s perfect for busy weeknights or when you want to impress your family and friends with your cooking skills. This recipe is not just easy to make, but it also packs a flavorful punch that will leave everyone asking for seconds!
Why Make This Recipe
This recipe is a great choice for several reasons. First, it’s quick to prepare, making it ideal for those hectic evenings when time is tight. Second, you can use leftover chicken, which helps reduce food waste and save time. Plus, the combination of flavors and textures in this dish is delightful. The crispy chicken, soft noodles, and crunchy broccoli make every bite enjoyable. Lastly, it’s customizable; you can adjust the spice level and add your favorite veggies!
How to Make Crispy Shredded Chicken Noodle Stir Fry
Ingredients:
- 5 oz / 150g dried rice stick noodles (see note 1)
- 2 tbsp oil (vegetable, canola, or peanut oil)
- 2 garlic cloves, smashed (see note 2)
- 1 cup Slow Cooker Crispy Chinese Shredded Chicken (“Shredded Chicken”)
- 1/2 cup Slow Cooker Crispy Chinese Shredded Chicken braising liquid (see note 3)
- 1 tbsp Sriracha sauce (or any hot sauce or chili paste) (optional)
- 3 cups (tightly packed) Chinese broccoli, leaves separated from stems (cut stems vertically into thin sticks) (about 1 small bunch)
Directions:
- Cook or soak the rice stick noodles according to packet instructions. Drain and set aside.
- Heat the oil in a wok or large fry pan over high heat.
- Add the garlic and stir fry for 30 seconds to flavor the oil. Remove and discard the garlic.
- Add the Chinese broccoli stems and Shredded Chicken and stir fry for 1 1/2 minutes.
- Add the noodles, braising liquid, and Sriracha (if using) and stir fry, tossing the noodles rapidly to coat with the sauce for about 1 minute. The sugar in the braising liquid should help the noodles char a bit.
- Add the Chinese broccoli leaves and toss to mix in with the noodles, then remove from heat. The Chinese broccoli leaves will continue to cook from the residual heat.
- Serve immediately.
How to Serve Crispy Shredded Chicken Noodle Stir Fry
Serve the Crispy Shredded Chicken Noodle Stir Fry hot, right from the skillet. You can garnish it with extra Sriracha or sliced green onions for added flavor. This dish pairs well with a side of spring rolls or a light cucumber salad for a complete meal.
How to Store Crispy Shredded Chicken Noodle Stir Fry
If you have leftovers, let the stir fry cool completely. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in a pan over medium heat until heated through.
Tips to Make Crispy Shredded Chicken Noodle Stir Fry
- Make sure to soak the rice stick noodles in hot water if you want them to be pliable without overcooking.
- Feel free to add other vegetables such as bell peppers, carrots, or snap peas for extra nutrition.
- For more flavor, consider adding a splash of soy sauce or oyster sauce along with the braising liquid.
Variation
You can switch out the Chinese broccoli for any greens you have on hand, like bok choy or spinach. You can also use different proteins, such as shrimp or tofu, to make it a vegetarian dish.
FAQs
1. Can I make this recipe without a wok?
Yes! You can use a large frying pan if you don’t have a wok. Just make sure it’s big enough to hold all the ingredients.
2. How do I know when the noodles are done?
Follow the instructions on the package. Usually, they should be soft and pliable but not mushy.
3. Can I freeze the stir fry?
It’s best to eat the stir fry fresh, but if you have leftovers, you can freeze them for up to a month. Just make sure to reheat thoroughly before eating.
Enjoy making your Crispy Shredded Chicken Noodle Stir Fry! This dish is sure to delight your taste buds and leave you feeling satisfied.
Crispy Shredded Chicken Noodle Stir Fry
Ingredients
Main ingredients
- 5 oz dried rice stick noodles See note 1
- 2 tbsp oil (vegetable, canola, or peanut oil)
- 2 cloves garlic, smashed See note 2
- 1 cup Slow Cooker Crispy Chinese Shredded Chicken
- ½ cup Slow Cooker Crispy Chinese Shredded Chicken braising liquid See note 3
- 1 tbsp Sriracha sauce (or any hot sauce or chili paste) Optional
- 3 cups Chinese broccoli, leaves separated from stems About 1 small bunch; cut stems vertically into thin sticks
Instructions
Preparation
- Cook or soak the rice stick noodles according to packet instructions. Drain and set aside.
- Heat the oil in a wok or large fry pan over high heat.
- Add the garlic and stir fry for 30 seconds to flavor the oil. Remove and discard the garlic.
Cooking
- Add the Chinese broccoli stems and Shredded Chicken and stir fry for 1 1/2 minutes.
- Add the noodles, braising liquid, and Sriracha (if using) and stir fry, tossing the noodles rapidly to coat with the sauce for about 1 minute.
- Add the Chinese broccoli leaves and toss to mix in with the noodles, then remove from heat.
Serving
- Serve immediately, garnished with extra Sriracha or sliced green onions if desired.
